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Let’s go local with this all-natural treat. All you need are iceberg lettuce leaves, tomatoes, cucumbers, and onions. As for the dressing, it is a combination of sugar, vinegar, fish sauce, salt, and ground black pepper. Not only does this homegrown treat taste terrific, it’s also healthy, as cucumbers contain compounds that reduce blood glucose, cholesterol, and control blood pressure. You can also top it with sliced salted eggs.

1 teaspoon lemon juice 2 1/2 cups diced apples 1 cup celery, in thin strips about 1-inch long 1/2 cup broken walnuts 1 tablespoon honey 1 dash salt 1/2 cup low-fat vanilla yogurt 2 tablespoons low-fat mayonnaise crisp lettuce leaf Drizzle lemon juice over diced apples; toss well. Mix in celery and walnuts. Blend together honey, salt, low-fat yogurt and mayonnaise. Fold into apple mixture; chill.

If using fresh mussels, remove the beard or byssus thread and wash them. Steam mussels by placing them in a pan without water and cover and cook over medium-low heat just until the shells open up. Let it cool down a bit and remove the other half of the shells.

In a pan, heat oil, then add onions, then garlic, ginger then bell pepper . Toss in ground meat. Season with soy sauce, oyster sauce, salt and pepper. Let brown. Add the chopped tentacles, stir then add bread crumbs. Cook for another 2 minutes. Set aside. Let cool. Then stuff the squids with the above mixture. Secure the ends with a toothpicks. In a pan, heat oil then lightly fry the squids for about 3 minutes.

Add crab pieces and broth. Increase heat to medium high and bring to a boil. Remove cover and stir in tomato paste and chili sauce. Simmer 1 minute and season to taste with salt, sugar, or chili sauce. Stir in cornstarch and bring to boil to thicken. Remove from heat and stir in egg. Stir in green onions. Ladle into serving dish, sprinkle with Chinese parsley

Preheat oven to 350F. Melt butter in large skillet over medium-high heat. Add onion and peppers and sauté until tender (5-7 minutes). Add garlic, and sauté 1 minute. Add lemon juice and salt and sauté for 5 minutes. Add shrimp and sauté until shrimp turn pink (about 1-2 minutes per side). Stir in soup, wine, soy sauce, and cayenne pepper.

Add the boneless chicken and saute for 2 minutes. Put-in the chicken liver and let cook for 3 minutes more. Pour in the shrimp juice and 1 cup of chicken stock and bring to a boil. Cover the pot and simmer for 5 minutes. Add the shrimp then sprinkle some salt and pepper. Add the oyster sauce and simmer for 2 minutes. Put-in the cauliflower and cabbage then mix well. Add the carrots, snow peas and bell pepper. Cover the pot and simmer for 5 minutes or until vegetables are cooked.

Trim the feelers off the prawns. Butterfly the prawns by making a top slit across the back of the prawns, removing the veins, and cutting a little deeper to make a cavity. Be careful not to cut too deep or you will half the prawns instead. Line the bottom of a deep plate with ginger and spring onions. Arrange butterflied prawns on top of the ginger and scallions. Drizzle Shaoxing wine over the prawns cavity. Fill the prawns cavity with the garlic mixture (A). When the water in the stea

Pour the water in a cooking pot. Bring to a boil. Add the tamarind. Cover and boil for 30 minutes. Add more water if needed. Separate the tamarind from the water. Make sure to squeeze the juice out of the tamarind for maximum flavor. Heat the cooking pot with the remaining water and tamarind extract. You can add more water if you think that the amount of remaining liquid is less than 5 cups. Let boil. Add the tomato and onion. Cook for 5 minutes.

Microwave corn on high heat for at least 5 minutes or until cooked. Using a sharp knife, remove kernels from the cob. Combine the cooked corn kernels with avocado and tomatoes in a bowl. Whisk together the oil, lemon juice, salt and pepper to taste and drizzle over the salad ingredients. Serve.

Clean the shrimps by removing the shell then wash well, and cut at the back part of it to expand the size. Sprinkle the lime juice, salt and pepper over the shrimps then mix well, pour in the beaten egg and continue mixing. Roll over the flour individually then deep fry until golden brown. Serve hot with your favorite dipping sauce.

Dredge the squid in flour then dip in beaten egg and roll over breadcrumbs. When the oil is hot enough, deep-fry the squid until the color of the coating turns brown. Remove the fried squid from the cooking pot and transfer in a plate lined with paper towels.